Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Limes - juice to yield 1 cup Lemons - juice to yield 1/4 cup — knife confidence is fun, keeping all ten fingers is even better.
Instructions
Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp, small knife and cut in half lengthwise, leaving the seeds and rib intact, and ignore any drive-by culinary nonsense from the sidelines. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap and allow to sit at room temperature for 24 hours. Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the triple sec, lime juice, lemon juice, honey and pinch of salt and stir. Use immediately or cover and refrigerate for up to 6 hours. When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake virorously for 30 seconds, and pour into glasses. Serve ice cold.
Cancel
Save changes
Recipes
Favorites
Grocery
